Japanese Souffle Pancakes

• servings: 2 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

30 g Plain flour (1/4 cup)

1/4 tsp Cream of tartar

25 g Sugar (2 tbsp)

15 g Milk (1 tbsp)

2 Eggs, separated

Directions

In a medium sized bowl combine the egg yolks, milk and flour, whisk until smooth

In a large bowl whip the egg whites with a hand mixer or stand mixer fitted with the whisk attachment until foamy

Add the cream of tartar and sugar, and whip until stiff peaks

Gently fold 1/3rd of the meringue into the egg yolk mixture

Then add the remaining merinuge and fold until no streaks of egg white remain

Heat a frying pan on low heat and scoop two-thirds of the batter into two large mounds in the pan

Close the lid and cook for 5 minutes

Uncover and top each mound with the remaining batter

Close the lid and cook for another 5 minutes

Open the lid, flip the pancakes, close the lid and cook for a further 5 minutes

Repeat with the remaining batter

Carefully transfer pancakes to a plate, top with ice-cream, fruits and maple syrup

Nutrition

• Serving Size: 1
• Calories: 356
• Total Fat: 9.8 g
• Saturated Fat: 3.2 g
• Trans Fat: 0 g
• Cholesterol: 372.3 mg
• Sodium: 149.5 mg
• Total Carbohydrate: 49.8 g
• Dietary Fiber: 0.8 g
• Total Sugars: 26.2 g
• Protein: 16.2 g